This is a simple recipe to make, but I have one major problem with it: when was I supposed to add the raisins? Maybe I was supposed to eat them while I baked? Dear Food Network, please make that part of your instructions much more clear.
I think this might be the first recipe I've made with booze in it. Our ceilings started leaking on two levels of the house yesterday, causing a lot of damage and inconvenience so far, so I figured today would be a good day to add the booze to these cookies. If it matters to you, I used rum, not whiskey.
I didn't measure the amount of raisins I had. I just found a small container of them in the cupboard and used them up. When I added the rum to the raisins, I discovered that there were some dried cranberries in there too. Cool! As a matter of convenience, I bought the small individual packs of applesauce so that I can take the rest in my lunch. They were also on sale. The 1/4 cup you'll need is less than one little individual size so you'll have a little snack while you bake, especially if you eat the raisins. Since we're on a budget these days, I used the artificial vanilla that we already had.
Really simple cookies to make. And how have I never used parchment paper before? So easy to use, simple clean up, and it's recyclable when you've removed the cookies. The one who does most of the dishes (ME) loves parchment paper!
Now that they're cool enough to eat, these cookies are really yummy. The edges are a bit crispy-crunchy, and the middles are soft and chewy. I think I need to eat a few more to make sure that the quality is consistently delicious...